Dessert

Beth’s Chocolate Whiskey Cake (ST. PATRICK’S DAY DESSERT!)

Beth’s Chocolate Whiskey Cake (ST. PATRICK’S DAY DESSERT!)



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BETH’S CHOCOLATE WHISKEY CAKE WITH CARAMEL TOFFEE GLAZE
Serves 10-12

INGREDIENTS:
2 oz (56 g) bittersweet chocolate
1 cup (125 g) unsweetened Cocoa
1 cup (240 ml) boiling water
2 cups (400 g) of sugar
1 cup (240 ml) of vegetable oil
3 eggs
2 egg yolks
1 tbsp (15 ml) vanilla
2 tbsp (30 ml) Irish Whiskey
1 ¼ cups (150 g) of flour
1 ½ (7.5 ml) tsp salt
1 tsp (5 ml) baking soda

For the Glaze:
1 cup (200 g) white sugar
1/2 cup (120 ml) heavy cream (room temperature or slightly warmed)
¼ tsp (1.75 ml) salt
¼ cup (30 g) toffee bits

For Scented Whipped Cream:
2 cups (480 ml) whipping cream
2 tbsp (30 ml) powdered sugar (same as icing sugar/confectioners sugar)
1 tbsp (15 ml) Irish whiskey
1 tsp (5 ml) vanilla extract

METHOD:
Preheat oven to 350F (175 C) degrees.

Spray 1 bundt cake pan with cooking spray for baking.

In a large heat safe bowl, add the 2 oz of chocolate. Add the cocoa powder and then the hot boiling water, whisk to combine.

Add the sugar, whisk to combine. Then add the oil, whisk to combine. At this point batter is cool enough to add the eggs without scrambling ☺ Add eggs and whisk until smooth. Add the vanilla and the Irish whiskey. Set aside.

In a smaller bowl sift together the flour, baking soda and salt. Add flour mixture in thirds to the chocolate mixture, stirring gently with a wire whisk in a figure 8 pattern, just until combined.

Pour batter into the bundt pan. Tap on counter to release air bubbles.

Bake for 40 mins, or until a long toothpick or skewer comes out clean.

FOR CARAMEL GLAZE:
Heat sugar in a deep, heavy duty pot. Swirl and stir gently until sugar melted and caramelized. Add room temperature heavy cream, and be careful it will bubble up! Keep stirring and it will settle down into a nice smooth mixture. Turn off flame, add salt and stir until combined.

Turn out bundt cake onto a cooling rack, fitted into a sheet pan (this will help catch the caramel drippings while you glaze the cake)

Ladle over the caramel over the top of the cake in sections, allowing it to form drips on the side. Top with toffee bits!

Allow cake to “set” for 1 hour before transferring to a cake stand.
.
FOR WHIPPED CREAM:
Combine cream, sugar, whiskey and vanilla in a bowl and whip with an electric mixer until soft peaks form. Serve a dollop on the side of the cake and slide into heaven! ☺

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View Comments (23)

23 Comments

  1. Living to DIY with Rachel Metz

    March 20, 2016 at 2:05 pm

    Beth! So happy to come across your channel. Would love to collab xx.

  2. mimosa27

    March 20, 2016 at 2:05 pm

    Awesome, lively lady. Wish I had discovered this channel earlier!

  3. Chantilyn Bo

    March 20, 2016 at 2:05 pm

    beautiful!

  4. Hemed Albattashi

    March 20, 2016 at 2:05 pm

    hello .my friend…I really enjoy your channel. can you tell me how to make banana muffins or carrot cake. plzzzzz… and you are nice too…..

  5. Patricia Espinoza

    March 20, 2016 at 2:05 pm

    Hi, sorry to bother you, but i made the cake and the middle sunk down all the way to the bottom i ended up with hole in the middle, do you know what could of happened? ;`(

  6. Keshi Ranwatta

    March 20, 2016 at 2:05 pm

    I love everything you post Beth. It all has such a nice personal touch :)

  7. LL pierce

    March 20, 2016 at 2:05 pm

    Hey beth, ever thought of opening a cafe??

  8. Baqer Syed

    March 20, 2016 at 2:05 pm

    I love your videos

  9. Andrea Carlos

    March 20, 2016 at 2:05 pm

    nice recipe…

  10. Maria Caceres

    March 20, 2016 at 2:05 pm

    This was great thank u!!

  11. naima lancar

    March 20, 2016 at 2:05 pm

    I really enjoy your recipes you are the best

  12. mahya barzegar

    March 20, 2016 at 2:05 pm

    OMG u r amazing I love u and ur videos . luck maith :D

  13. Kevin Thompson

    March 20, 2016 at 2:05 pm

    I really enjoy your channel!

  14. Tata Tati

    March 20, 2016 at 2:05 pm

    I love your pictures!!! My ancestors are from colombia……my daughters are first generation here in the USA. I have tones of pictures too to share and learn!!!! 

  15. Yamileth Martinez

    March 20, 2016 at 2:05 pm

    Delicious! My sister and I just made it….came out perfect. 

  16. Heather Hu

    March 20, 2016 at 2:05 pm

    Hey Beth!! What if I use the sweetened cocoa powder, how much sugar should j use then?? Thx!!

  17. SUSANALAMADA

    March 20, 2016 at 2:05 pm

    Hi Beth ! Hope you can share a fruit cake recipe with us, Thank you!

  18. Doodah Gurl

    March 20, 2016 at 2:05 pm

    Boozy cake FTW!  LOL!  The cake looks great.

  19. Leah Goldberg

    March 20, 2016 at 2:05 pm

    Soufflé recipe please! 

  20. Katyemma 45

    March 20, 2016 at 2:05 pm

    Thanks Beth!! ☺☺

  21. Katyemma 45

    March 20, 2016 at 2:05 pm

    Hi beth!! Cake looks fab!! What size bundt pan do you use? I have a 25cm pan, would that be OK?
    Thanks!!

  22. alexandra vr

    March 20, 2016 at 2:05 pm

    hi beth!! I made this cake with my boyfriend and it came out delicious!! I've made other cakes before but they never came out that perfectly moist. I love apple cinnamon cakes so I'd love it if you could make a recipe for one 🙂 

  23. Zhannat Bissenbiyeva

    March 20, 2016 at 2:05 pm

    My lovely chef. I respect you and your  job

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